Page 4 of 8
Posted: Mon Mar 13, 2017 23:25
by Butterbean
That's one of my favorites.
Posted: Mon Apr 24, 2017 20:56
by StefanS
Posted: Fri Aug 11, 2017 17:18
by StefanS
My last batch of kielbasa - Grill Kielbasa, Wiejska, Krakowska.
Before smoking (a lot of sunshine)
Very often after poaching I have used ice cold bath (around 5 min) for kielbasa links -
Cooling down - Grill - lighter color (poached, ice cold bath), Wiejska - finished in smoker (darker color).
Krakowska - finished in smoker
Inside -
Posted: Fri Aug 11, 2017 18:06
by Bob K
Looks Delicious Stefan!!! Your Peach trees look good this year too!
Posted: Fri Aug 11, 2017 19:33
by StefanS
Bob K wrote:Your Peach trees look good this year too!
- maybe too good because some branches already snapped of under weight of fruits. And having problem with birds too....
Posted: Sat Aug 12, 2017 18:30
by redzed
That ham sausage looks delicious, I havent't had lunch yet and it makes my mouth water.
I like the looks of the fat in there, the last time I made a szynkowa it was a bit too dry. And that Bob sure has a good eye, I did not even notice the tree varietyt the first time as I was focused on the sausage, and he probably even counted the peaches on that tree.
Posted: Sat Aug 12, 2017 19:02
by Butterbean
Looks incredible. Nice job.
Posted: Fri Dec 14, 2018 18:08
by StefanS
Posted: Fri Dec 14, 2018 18:38
by Bob K
Nice Stefan!
StefanS wrote: finished in smoker (not using thermometer - just touch&feel experience
I am sure the Cadillac is a finely tuned machine after all the use it gets!!
Posted: Fri Dec 14, 2018 19:02
by redzed
Holy smoke! Beautiful! I am jealous. But you deviating from tradition.
Basil and ginger? And Lawry's sweet and smoky? What's going on?
Posted: Fri Dec 14, 2018 19:14
by StefanS
redzed wrote:Basil and ginger? And Lawry's sweet and smoky? What's going on?
a new trend in sausage making!! or - they were in the reach of the hand
Posted: Sun Dec 16, 2018 14:43
by StefanS
So - yesterday friend of mine brings his staff to use Cadillac - effects:
before:
after:
IMO - for Polish style kielbasa i wedzonki - color is almost perfect...
Posted: Sun Dec 16, 2018 20:21
by jens49
Too nice!!!
Do you have an idea of how much saw dust (liter) you use per hour. Temperature and size of smoker? I seem to have problems of creating that beautiful color of your products with out using some heat.
TIA
Posted: Mon Dec 17, 2018 07:39
by redzed
Good job Stefan! Maybe you'll have to get into business!
Posted: Mon Dec 17, 2018 14:43
by Bob K